Imagine this: big, beautiful hunks of potatoes, transformed into golden-brown wedges with exteriors so crisp they shimmer. These air fryer potato wedges offer a crunch that echoes through the room, and the inside melts like fluffy mashed potatoes in your mouth.

Yes, you heard it right! We’re bringing the beloved restaurant-style potato wedge right into your kitchen, but with a delightful healthy spin thanks to the magic of the air fryer.

Air Fryer Potato Wedges

Best potatoes for potato wedges

When it comes to making the perfect potato wedges, the type of potato you use can make a big difference. I always reach for russet potatoes—they’re my go-to for their high starch content and fluffy interior. They crisp up beautifully on the outside while staying soft and tender inside.

Yukon Golds are another great option, they have a slightly buttery flavor and hold up well during cooking. Red potatoes can work too, but they tend to be a bit waxier and less fluffy.

What makes this air fryer potato wedge recipe great?

Oh boy, where do I start? This recipe is a game-changer! First off, using an air fryer means less oil, which makes the wedges healthier than traditional deep-frying methods. Plus, the air fryer ensures even cooking, giving you that perfect golden-brown crispiness every single time. It’s quick, it’s easy, and there’s minimal cleanup—what’s not to love?

How long to cook potato wedges in the air fryer?

The cooking time can vary depending on the size of your wedges and the power of your air fryer. Generally, you’ll want to cook them at 400°F (200°C) for about 15-20 minutes. I usually check them at the 15-minute mark and give them a little shake or flip to ensure they’re cooking evenly. If they’re not quite crispy enough, I’ll pop them back in for another 5 minutes.

potato wedges air frye

How to cut potato wedges

Cutting potato wedges is super simple. Start by washing your potatoes thoroughly. Then, cut each potato in half lengthwise. Lay each half flat side down and cut lengthwise again into quarters or eighths, depending on how thick you want your wedges. Aim for uniform sizes so they cook evenly.

How to make air fryer potato wedges

The Ingredients:

The Directions:

  1. Start by cutting each potato in half lengthwise. You should get 4 to 6 one-inch thick wedges per half of the potato.
  2. Combine the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper in a large bowl. Toss until the potatoes are evenly coated with the seasonings.
  3. Preheat your air fryer to 355°F (180℃). This should take around 5 minutes. Preheating ensures that the wedges start cooking immediately and evenly.
  4. After preheating, carefully place the potato wedges in a single layer in the air fryer basket. Avoid overcrowding the basket to ensure even cooking and crispiness. Depending on the size of your air fryer, you might need to cook in batches.
  5. Cook the wedges at 355°F for 20 minutes, flipping them halfway through the cooking time using a pair of tongs. Flipping ensures that both sides get evenly crispy.
  6. Once the cooking time is up and the wedges are golden brown and crispy, remove them from the air fryer using tongs.
  7. Transfer the wedges to a serving plate and garnish with freshly chopped parsley.
  8. Serve immediately with your favorite dipping sauce.

Note: This recipe doesn’t require pre-soaking the potato wedges before air frying. However, if you have time to soak the potatoes in cold water for about 10 minutes before seasoning and “frying,” the recipe might yield even crispier results.

Potato wedge seasoning variations

Want to spice things up? Here are some seasoning ideas to try:

Potato wedges storage tips

If you’ve got leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer for a few minutes until they’re crispy again.

Tips & tricks to make the best potato wedges in the air fryer

  1. Soak the potatoes: This is crucial for removing excess starch and getting that crispy exterior.
  2. Pat dry: Ensure the wedges are completely dry before seasoning and cooking.
  3. Don’t overcrowd the basket: This ensures even cooking and crispiness.
  4. Shake halfway: Give the basket a good shake or flip the wedges to cook them evenly.

What to serve with air fryer potato wedges

Potato wedges are versatile and pair well with so many dishes. Here are a few of my favorites:

Frequently asked questions

Why soak potatoes in water before air frying?

Soaking removes excess starch, which helps in achieving a crispier texture.

Can I make air fryer potato wedges with sweet potatoes?

Absolutely! Sweet potatoes can be used, but they might need a slightly shorter cooking time due to their softer texture.

Why are my air fryer potato wedges not crispy?

There could be a few reasons: overcrowding the basket, not soaking the potatoes, or not drying them properly. Make sure to follow the tips mentioned for the best results.

Why are potatoes soggy in the air fryer?

Soggy wedges usually result from too much moisture. Ensure they’re thoroughly dried before cooking and don’t overcrowd the basket.

Can you freeze potato wedges?

Yes, you can! After cooking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat in the air fryer until crispy.

Garlic and Parmesan Potato Wedges

Crispy potato wedges coated in parmesan cheese and garlic will have you coming back for more.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 108 kcal



  • 2 each medium russet potatoes, cut in 1-inch wedges
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp red chili flakes
  • 15 turns black pepper, freshly cracked
  • 1 tsp kosher salt
  • 3 each garlic clove, finely chopped
  • 1/3 cup parmesan cheese, grated
  • 1 tbsp fresh parsley, finely chopped


  • Start by cutting each potato in half (lengthwise). You should get 4 to 6 one-inch thick wedges per half of the potato.
    2 each medium russet potatoes, cut in 1-inch wedges
  • Combine the potato wedges with the remaining ingredients except for the fresh parsley in a large bowl. Toss until the potatoes are evenly coated in the parmesan, garlic, and spices.
    2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp red chili flakes, 15 turns black pepper, freshly cracked, 1 tsp kosher salt, 3 each garlic clove, finely chopped, 1/3 cup parmesan cheese, grated
  • Preheat the Typhur Dome to 355°F/180℃. (Around 5 minutes)
  • After preheating, carefully place the potato wedges in a single layer in the cooking tray and return to the Typhur Dome air fryer. Make sure that you do not overcrowd the cooking tray.
  • Cook these potato wedges for 20 minutes at 355°F/180℃.
  • Using a pair of tongs, flip the potato wedges midway through the cooking time. Return the tray to the Typhur Dome.
  • Using a pair of tongs, carefully remove the steaks from the air fryer to a plate or serving tray.
  • Finish the potato wedges with chopped parsley and your favorite dipping sauce.


Calories: 108kcalCarbohydrates: 4gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 722mgPotassium: 87mgFiber: 1gSugar: 0.2gVitamin A: 293IUVitamin C: 1mgCalcium: 124mgIron: 1mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)